Creamy Black Bean Burritos

Here's the thing: As much as I love to cook (and I'm sure you know by now that I really, really do), I can't stand being in the kitchen in the spring and summer. Our sun-soaked back yard calls to me, and when the weather starts to get really beautiful, I am powerless to ignore its siren song. So for us, warm weather means quick meals or grilled dinners. I refuse to spend more than half an hour on dinner when all I want to do is be outside in the sunshine with my family.

So these burritos are pretty much the perfect dinner for us during this time of year. From start to finish, they only take about 10 minutes. And man -- are they ever delicious! They're spicy, creamy, and flavorful. And vegetarian! And so quick! I can't say enough about them, and we all loved them so much (Andrew ate his without a tortilla) that I'm sure I'll be making them a lot this spring and summer.

Creamy Black Bean Burritos
source: adapted from Lemons & Love

1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed

1 can Rotel, drained

8 ounces cream cheese
1 cup cooked white rice

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste
1/4 cup cilantro, chopped

Flour tortillas

1. Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.

2. Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.

3. Wrap in a tortilla with desired toppings (next time we'll use shredded cheese and avocado).